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Hot cross buns

A pain in the ass, but oh so worth it. Easter only comes once a year anyhow.

Hot cross buns

Ingredients

  • 500g strong bread flour (12-14% protein)
  • 300ml full-fat milk, plus 2 tbsp more
  • 50g butter
  • 1 tsp salt
  • 75g caster sugar
  • 1 tbsp oil
  • 7g of dried yeast
  • 1 egg, beaten
  • 75g raisins
  • 50g mixed peel (optional, can substitute for raisins)
  • Zest of 1 orange (optional)
  • 1 apple, peeled, cored and finely chopped (optional)
  • 1 tsp ground cinnamon
  • 75g plain flour, plus extra for dusting
  • Golden syrup for glazing

Method

  1. 1Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature.
  2. 2Put the flour, salt, sugar and yeast into a bowl.
  3. 3Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg.
  4. 4Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
  5. 5Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic.
  6. 6Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
  7. 7With the dough still in the bowl, tip in the raisins, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed.
  8. 8Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
  9. 9Divide the dough into 15 even pieces (about 75g per piece).
  10. 10Roll each piece into a smooth ball on a lightly floured work surface.
  11. 11Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand.
  12. 12Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
  13. 13Heat oven to 200C (with fan). Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste.
  14. 14Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses (see Tip below).
  15. 15Bake for 10 mins on the middle shelf of the oven, or until golden brown.
  16. 16While the buns are still warm, brush over with golden syrup, and leave to cool.